Roasted Halloumi with Okra
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just forty minutes, and honestly, it's so simple you barely need to think about it. Halloumi's naturally high protein content makes it incredibly satisfying, while the okra adds a wonderful earthiness and helps keep the whole dish light and nutritious. The roasting brings out this amazing caramelized sweetness in both components, and the garlic, lemon, and thyme create the most beautiful Mediterranean flavors. It's elegant enough to serve guests but easy enough for a Tuesday night when you're tired and hungry.
Ella x
Ingredients
- 400 ghalloumi cheese(cut into 1cm thick slices)
- 500 gfresh okra(trimmed and halved lengthwise)
- 5 tablespoonsolive oil
- 4garlic cloves(minced)
- 1lemon(zest and juice)
- 2 teaspoonsfresh thyme(chopped)
- ½ teaspoonred chilli flakes
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 2 tablespoonsfresh parsley(chopped)
- 1 tablespoonpomegranate molasses(optional)
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Pat the okra dry with paper towels and place on a large baking tray with 2 tablespoons of olive oil, half the minced garlic, sea salt, and black pepper. Toss well to coat.
Tip: Drying the okra prevents it from becoming slimy during roasting.
- 2
Roast the okra for 15 minutes, stirring halfway through, until the edges are caramelized and tender.
- 3
While the okra roasts, prepare the halloumi by patting the slices dry with paper towels. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Tip: Dry halloumi ensures a golden crust rather than steam.
- 4
Once the oil is hot, carefully place the halloumi slices in the skillet and cook for 2-3 minutes on each side until golden brown and slightly charred. Transfer to a plate.
Tip: Don't move the halloumi around too much; let it sit to develop a crispy exterior.
- 5
In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of olive oil with the remaining minced garlic. Cook for 30 seconds until fragrant.
- 6
Add the lemon zest, lemon juice, fresh thyme, and red chilli flakes to the skillet. Stir for 10 seconds to combine into a light dressing.
Tip: The residual heat will gently warm the dressing without cooking out the fresh flavors.
- 7
Arrange the roasted okra on a serving platter and top with the crispy halloumi slices. Drizzle the warm lemon-garlic mixture over everything.
- 8
Garnish with fresh parsley and pomegranate molasses if using. Serve immediately while the halloumi is still warm and crispy.
Tip: The pomegranate molasses adds a subtle tanginess and beautiful color to the dish.
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